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Chicken Marsala with Gorgonzola

Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us. —Jill Anderson, Sleepy Eye, Minnesota
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 cup Marsala wine
  • 2/3 cup heavy whipping cream
  • 1/2 cup crumbled Gorgonzola cheese, divided
  • 2 tablespoons minced fresh parsley


  • Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
  • In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
  • Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
  • Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.
Nutrition Facts
1 serving: 514 calories, 33g fat (15g saturated fat), 161mg cholesterol, 514mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 40g protein.

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Average Rating:
  • Kimberly
    Apr 7, 2020

    Loved it! Iadded 1 1/2 cups of wine, and to lower the calorie count I replaced the whipping cream with 3/4 cup of evaporated milk. I also used fresh grated Parmesan Cheese instead of the Gorgonzola.

  • mizzzgail
    May 22, 2016

    MY husband and I both loved it. So good and so easy.

  • keely27
    Dec 28, 2015


  • tarabon
    Nov 25, 2014

    My boyfriend found this recipe and made it for himself while I was out of town. He raved about it and said he was going to force me to try it. I've had other chicken marsala's before and haven't liked them. Well he made me try it tonight and I don't think I've ever had a better chicken dish in my life. Simply amazing. So savory and just delicious! He is allergic to gorgonzola cheese so be used a really good fresh parmesan instead. Spectacular! I'm super impressed.

  • evelynt
    Jun 21, 2014

    I loved this recipe. Can't wait to make it again.

  • donariac
    Feb 26, 2014

    No comment left

  • best of home cooks
    Nov 9, 2013

    I used beef broth instead of the wine and just a little moz. Cheese.

  • ILoveBakingDesserts
    May 24, 2013

    We made this using ruby port instead of marsala wine, and added some of the port into the pan while the chicken was still cooking.It turned out great! The sauce has almost a sweet flavor to it, and it complemented the chicken very well!

  • ekprice
    Apr 3, 2013

    No comment left

  • victoriabc
    Feb 18, 2013

    Excellent. Definitely a keeper!